No-Crust Cheesecake

“Light and delicate at room temperature, this creamy cake becomes more solid as it is chilled. One package of strawberries makes plenty of sauce for all the servings.”


  • 8 oz small-curd creamed cottage cheese
  • 8 oz whipped cream cheese
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons cornstarch
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 1/4 cup butter melted and cooled
  • For Strawberry Sauce
  • 1 package strawberry gelatin
  • 1 cup water very hot
  • 1 10 oz package frozen sliced strawberries
  • 1 cup cold water
  • 1 tablespoon lemon juice


  1. For cottage cheese through a sieve. With an electric mixer, beat together cottage cheese and cream cheese until fluffy. Add flour, cornstarch, sugar, and salt. Beat until well blended.
  2. Thoroughly beat in eggs one at a time. Stir in vanilla and lemon juice. Beat well. Fold in sour cream and butter.
  3. Stir mixture into deep, well-buttered dish 9-inch pie pan. Bake at 325 for 50 minutes. Turn off oven. Leave cake in oven for 1 hour. (Center will sink.)
  4. To make sauce, dissolve gelatin in hot water. Add strawberries, stirring until slices separate. Stir in cold water and lemon juice. Mix well. Chill 30 minutes or until thickened.
  5. Cool cake to room temperature. Spread strawberry sauce over top.
  6. Tip: This cake is also delicious without the sauce.

Recipe Notes

20 minutes preparation

50 minutes baking

Oven at 325

For 1 9-inch cake/pie